2 cans (15 oz. each) Del Monte® Diced Mangos in Extra Light Syrup, not drained

50 fresh mint leaves, stems removed, plus more for garnish

2/3 cup fresh lime juice 

4 cups club soda water or lemon-lime soda


  1. Empty mango cans into a blender; cover and blend until smooth.

  2. Pour 1 cup of mango puree in a large pitcher with mint leaves. Using a wooden spoon, “muddle” or press down on the mint leaves until bruised and fragrant, about 30 seconds.

  3. Stir in remaining mango puree, lime juice and club soda water. Pour over ice in glasses and garnish with additional mint.

VARIATION:  To make Mango Mojitos, prepare recipe as directed, except reduce club soda water to 2 cups, and add 2 cups white rum.

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